Lepiota Caps Stuffed with Tofu and Pine Nuts

Lepiota rachodes is especially well suited for stuffing, for several
reasons. It has a mild flavor that complements and blends well with the
juices from the stuffing. It grows large enough that the young round caps
can hold enough to make a meal. It has a firm texture with low moisture,
giving it a good structure for stuffing. Lastly, it rarely has any bugs,
so you don't have to feel nervous about serving an entire cap. If you can't
find Lepiota, you can substitute any large young agaricus (except
perhaps augustus whose almondy flavor might not blend well with the stuffing.)
A large Amanita caesara or calyptrata cap will also work,
and giant morels would be heavenly. If it's the wrong time of year, you
can use the large brown Agaricus bisporus sold in stores as "Portobello."

5 large young Lepiota rachodes (still closed or barely open)

8 oz. firm tofu

2 Tbsp. pine nuts, chopped

2 Tbsp. green onions, chopped

2 Tbsp. romano or parmesan cheese, grated

2 cloves garlic, minced

2 tsp. olive oil

1 tsp. oregano

1 tsp. fresh ground pepper (to taste)

dash of salt (to taste)

sprig of fresh parsley (chopped) - optional

Clean the mushrooms with a brush or dry sponge, using minimum water.
Carefully remove the stems and set the caps aside to be stuffed later. Chop
the stems finely and sautée for 5-10 minutes on low heat, without
oil, to soften and reduce moisture. Place the cooked stem pieces into a
mixing bowl and mash together with the remaining ingredients. Spoon the
mixture into the mushroom caps.

Place the filled caps, open side up, onto a lightly oiled cookie sheet.
Cook for 35-40 minutes at 300°F in a preheated oven. Remove and sprinkle
the chopped parsley on the top. Serve immediately.

Variations: You can bulk up the filling by adding cooked rice to the
blend, increasing the herbs accordingly. Chopped tomato will add a pleasant
acidity to the flavor, but at the risk of overpowering the mushroom. Chopped
black olives will add a savory tannic twist.